Guacamole Smash On A Buttermilk Biscuit Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly flour the surface.

Mix dry ingredients

In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, and 1 tsp fine salt until evenly distributed.

Cut in the butter

Add 1/2 cup very cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, toss and press the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (this creates flaky layers). Work quickly so butter stays cold.

Add buttermilk and form dough

Make a well in the center, pour in 1 cup cold buttermilk, and gently fold with a spatula until dough just comes together (do not overmix). If dough looks dry, add up to 1-2 tablespoons more buttermilk.

Pat and fold for layers

Turn dough out onto a lightly floured surface. Pat into a rectangle about 3/4-inch thick. Fold dough in thirds like a letter, rotate 90 degrees, and pat again to 3/4-inch thickness. Repeat one more time for extra layers, then pat to about 1-inch thickness.

Cut biscuits

Using a 2 1/2-inch round cutter (press straight down without twisting), cut biscuits and place them close together on the prepared baking sheet. Gather scraps, gently re-pat and cut additional biscuits (avoid overworking).

Brush and bake

Brush tops with 2 tablespoons whole milk if desired and sprinkle with 1/2 tsp coarse salt. Bake in the preheated oven for 12-15 minutes until golden brown on top and cooked through.

Cool briefly

Remove biscuits from oven and let cool 5 minutes on the sheet, then transfer to a rack. Biscuits are best warm when assembling; if made ahead, reheat briefly before serving.

Prep produce

Halve and pit 3 ripe avocados. Finely dice the red onion (2 tbsp), mince and seed the jalapeño (1), quarter 1/2 cup cherry tomatoes (or dice 1 small tomato) and chop 3 tbsp fresh cilantro. Juice 2 tbsp fresh lime (about 1 lime).

Smash avocados

Scoop avocado flesh into a medium bowl. Add 2 tbsp lime juice and 1 tsp kosher salt. Using a fork or potato masher, gently smash the avocados to a mostly smooth but slightly chunky texture (leave some small pieces for texture).

Fold in aromatics

Fold in the finely diced red onion, minced jalapeño, quartered/diced tomatoes, and chopped cilantro. Sprinkle 1/4 tsp ground cumin and 1/4 tsp freshly ground black pepper; taste and adjust salt and lime if needed.

Finish

Drizzle 1 tsp extra-virgin olive oil over the top and give a gentle stir. Keep guacamole covered with plastic wrap pressed to the surface if not using immediately to minimize browning.

Split biscuits

Carefully split each warm biscuit in half with a fork or knife. If you like, spread up to 2 tsp unsalted butter on the warm interior of each half and let it melt slightly.

Spoon and smash

Spoon a generous 2-3 tablespoons of guacamole onto the bottom half of each biscuit. Using the back of the spoon, give the guacamole a light smash to spread it evenly and create a layered texture.

Garnish and serve

Top the guacamole with a few microgreens or extra cilantro (2 tbsp) and finish with a light crack of 1/4 tsp cracked black pepper. Replace the top biscuit half or serve open-faced. Serve immediately while biscuits are warm.